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Keto Stuffed Chicken Parmesan

Keto Stuffed Chicken Parmesan Courtesy of:

Hello Everyone! Apologies for such a long delay in posting, life has just been extremely busy these last few months. Last night I decided to try a new spin on chicken parmesan - stuffed and keto -- no breading! I must say - I didn't miss the breading or frying at all. The chicken part to this alone is keto, but I did serve this with a small portion of fresh pasta because we aren't doing keto. This was delicious -- you could easily pair this with zucchini noodles and some sauce if you'd like to stick to the keto version. Yum!


1 pound chicken breasts (mine were 2 larger pieces, but could be up to 4)

1 cup mozzarella cheese, shredded

1/2 cup parmesan, grated

1 tsp Italian seasoning (I used salt-free)

1 tsp garlic powder

salt and pepper, to taste (go light on the salt since the cheese has salt)

1 cup marinara sauce (I used Primal Kitchen Tomato Basil sauce)

1 tb olive oil

fresh basil, torn or diced


Preheat the oven to 375 degrees. Combine the parmesan and mozzarella cheese in a small bowl and set aside. Use a sharp knife to cut a pocket into the side of each piece of chicken, making sure not to cut all of the way through. Season both sides of the chicken with the Italian seasoning, garlic powder, salt, and pepper. Stuff approximately 1/4 cup of the cheese mixture into each chicken breast and fold tightly or seal with toothpicks.

Heat 1 tb olive oil over medium-high heat in a large, oven-safe skillet or pan. Add the chicken breasts and sear for 3-4 minutes per side, until golden brown. Be careful flipping them so that the cheese doesn't fall out. Remove from the heat and top with the marinara sauce and pour a little additional around the chicken. Top with the remaining cheese, if any, and any additional shredded mozzarella you'd prefer. Bake uncovered for 15-20 minutes, depending on the thickness of the chicken. If preparing pasta, boil within the last few minutes and toss with the additional sauce. Top with basil, if desired.


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